Mathematical Foundations
This is the very first step when adding fractions like 2/3 and 1/4.
What is "finding the lowest common denominator?"
This is the term for a written record of ingredients and steps needed to make a particular dish.
What is a recipe?
This is how many cups are contained in exactly one pint.
What is 2 cups?
This is the specific term for the measurement of an item's resistance to gravity.
What is weight?
This is the two-step formula used to increase or decrease a recipe.
What is "divide desired yield by original yield, then multiply ingredients by that factor?"
This is the first step you must take when adding or subtracting decimals.
What is "aligning the decimal points of all numbers involved?"
This is the professional definition of a "standardized recipe."
What is "a recipe with a set format that is clear to anyone who uses it?"
This is the number of fluid ounces that make up one standard cup.
What is 8 fluid ounces?
While weight measures gravity, this measures the amount of space an item occupies
What is volume?
This is the first step in calculating the total cost of a standard recipe.
What is "multiply the ingredient amounts by their market prices?"
This is the correct decimal equivalent of the fraction 3/8.
What is 0.375?
This is one of the main benefits of using standardized recipes in a restaurant.
What is "it ensures consistent quality and portion size?"
In the metric system, grams are used to measure this.
What is weight?
Measuring by weight is generally more accurate than volume because it does this.
What is "it accounts for the density of ingredients, eliminating variations?"
This is how a chef determines the standard portion cost of a dish.
What is "divide the total recipe cost by the recipe yield?"
To convert a fraction to a percentage, you should perform this step first.
What is "converting the fraction to a decimal?"
In a standardized recipe, the "yield" refers to this.
What is "the number of servings or the amount the recipe makes?"
This is the fundamental difference between a "fluid ounce" and a standard "ounce."
What is "a fluid ounce measures volume, while an ounce measures weight?"
After placing an empty container on a food scale, you must perform this step.
What is "adjust the scale until it reads zero (or tare)?"
If garlic has an 88% yield, this is the edible portion (EP) remaining after trimming 8 pounds.
What is 7.04 pounds?
When adjusting the fractions 2/3 and 1/4 to their lowest common denominator, these are the two new fractions.
What is 8/12 and 3/12?
Standardized recipes include temperature, time, and equipment details for this primary reason.
What is "to ensure the dish is cooked properly and safely?"
This is the main advantage of using a liquid measuring cup over a dry one.
What is "they are see-through, which helps in measuring volume more accurately?"
This is why it is important to measure butter or margarine by weight in professional kitchens.
What is "weight measurements are more accurate for fats than volume measurements?"
If asparagus has a 55% yield and you need 7 pounds of trimmed product, this is how much untrimmed (AP) asparagus you must buy.
What is 12.73 pounds?